Lamb edit

Recipe of the Week: Easter Roast Lamb

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Here at Q Towers we’ve created a new weekly feature to help you take the ‘Er?’ out of dinner. Our kitchen manager Jo-Anne, who helps mastermind most of the cooking and food-based shows on air, will be putting together a recipe each week that will guide you step-by-step through the process of creating mouth-watering meals that will tempt your friends and family, and perhaps even surprise yourself.

This week’s recipe is roast lamb with a citrus herb crust, boulangere potatoes and baby vegetables, and with Easter weekend still a few weeks away you’ll have plenty of time to practice before wowing dinner party guests or family around the Sunday lunch table.

Here’s Jo-Anne’s take on the traditional dish – the crust and the boulangere potatoes give a regular roast an exciting twist.

Easter Roast Lamb with a Citrus Herb Crust, Boulangere Potatoes and Baby Vegetables

 Lamb edit

Ingredients:

600g Green Seasons Lamb Leg joint

Your choice of vegetables – we have chosen baby parsnips, baby carrots, baby corn, fine green beans and asparagus tips

 

For the herb crust:

100g breadcrumbs

15g butter

1 tablespoon of olive oil

½ teaspoon of lemon zest

1 garlic clove

3 tablespoons of mint sauce

3 salted anchovy fillets

1 teaspoon of capers

2 rosemary sprigs

handful of parsley

handful of mint

 

For the Boulangere potatoes:

1kg large potatoes

600ml chicken stock

50g butter

1 onion, thinly sliced

1-2 teaspoons of Dijon mustard

a few sprigs of thyme

seasoning to taste

butter for greasing

 

 

Method

  • Preheat the oven to 190oC or Gas Mark 5
  • Seal the lamb leg over a high heat in a frying pan until all sides are brown, and set aside

 

 For the Boulangere potatoes

  • Grease the baking dish or oven-proof pan with butter
  • Peel and thinly slice the potatoes and layer into an oven-proof dish with the onions, the thyme and seasoning
  • Heat the stock and butter together then pour over the potatoes. Cover the dish with foil and bake in the oven at 190oC for an hour and a quarter

 

For the Herb Crust

  • Toss the breadcrumbs in a frying pan with the butter and olive oil until golden brown. Remove from the heat and leave to cool
  • Finely chop the parsley, mint, rosemary, lemon zest, garlic and breadcrumbs using a food processor, and season well
  • Add the mint sauce and pulse to combine
  • Roughly chop the anchovies and capers, and fold into the breadcrumb and herb mix
  • Brush the lamb with a little oil, then pack on the crust in a thick layer on the top
  • Remove the Boulangere potatoes from the oven and place the sealed lamb on top, reduce the oven temperature to 180oC and place back in to the oven for 10 minutes. If you prefer your lamb well done, cook the lamb for an extra 10 minutes
  • After 10 minutes, brush the lamb leg with Dijon mustard and top with the herb crust
  • Place back into the oven on the bottom shelf of the oven for a further 10 minutes

 

Allow the lamb to rest before carving, but leave the potatoes in the oven (covered, if starting to brown too much) until ready to serve. While the lamb is resting, prepare and trim all the vegetables.

Cook the parsnips and carrots in a large pan of boiling, salted water for 5 minutes, add the rest of the vegetables and simmer for another 5 minutes. Once cooked, strain and serve the vegetables along with the potatoes and lamb – enjoy!

 

We think this sounds delicious and are very tempted to try our hand in the kitchen – the citrus herb crust is a great reminder that we’re getting into spring and summer is just around the corner.

In the meantime, if you’re not sure you have the right equipment, you’re looking for the perfect cut of lamb or you feel like giving your existing gadgets an update, take a look at our Kitchen and Food departments.

If you’re looking for more culinary inspiration, check out our full Recipe of the Week archive

Meet Jo-Anne:

“I started my cooking career at 12 years old when I made my uncle’s 50th birthday cake, and I cried when he cut into it. I have been cooking, baking and making birthday cakes for people ever since. I developed my skills working at the St Ermin’s Hotel in London in the pastry kitchen with an eccentric French pastry chef who taught me well and started my kitchen life.

“I’ve been at QVC for eight and a half years, I started in a tiny kitchen that was the size of a ‘Borrower’ kitchen compared to what we have now.

“I love cooking because food, especially cake, makes people smile. It has the ability to bring back happy memories. In my mind not much else other than food and the smells associated with it can do that.”

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